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Dial Gauge Canner:
Process at 11 pounds pressure, pints 25 minutes and
quarts 40 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 25 minutes
and quarts 40 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
PEAS—GREEN
Wash and shell young, tender freshly picked green peas. Rinse.
Raw Pack:
Pack raw peas loosely in clean, hot Mason jars, leaving
1-inch headspace. Do not shake or press down.
Hot Pack:
Cover peas with boiling water and bring to a boil. Boil
2 minutes. Pack hot peas loosely in clean, hot Mason jars, leaving
1-inch headspace. Do not shake or press down.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts
40 minutes. For processing above 2,000 feet altitude, see page 12 for
recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and
quarts 40 minutes. For processing above 1,000 feet altitude, see page 12
for recommended pounds of pressure.
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño, and pimiento)
Preparation of Chile peppers
—Cut two or four slits in each pepper, and
blister using one of the following methods:
Oven or broiler method:
Place chile peppers in a 400° oven or broiler
for 6 to 8 minutes until skins blister.
Range-top method:
Cover hot burner, either gas or electric, with heavy
wire mesh. Place chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After
several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers
—Remove stems and seeds; blanch 3
minutes.
Small peppers may be left whole. Large peppers may be quartered. Pack
peppers loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover
with boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, half-pints and pints
35 minutes. For processing above 2,000 feet altitude, see page 12 for
recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, half-pints and
pints 35 minutes. For processing above 1,000 feet altitude, see page 12
for recommended pounds of pressure.
POTATOES—SWEET
Wash sweet potatoes. Boil or steam just until skins slip off easily (15 to
20 minutes). Remove skins and cut into pieces. Pack hot sweet potatoes
in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling
water or hot syrup (see page 3), leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 65 minutes and
quarts 90 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 65 minutes
and quarts 90 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
POTATOES—WHITE
Wash, scrape, and rinse new potatoes 1 to 2 inches in diameter. If desired,
cut into ½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic
acid to 1 gallon water) to prevent darkening. Drain.
Cover potatoes with hot water; bring to a boil and boil whole potatoes for
10 minutes, cubes for 2 minutes. Pack hot potatoes in clean, hot Mason
jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch
headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 35 minutes and
quarts 40 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 35 minutes
and quarts 40 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
